Tandoori Cauliflower Steaks with Mint Chutney Pesto

Welcome to my blog again! Today, we're making mouthwatering Tandoori Cauliflower Steaks with a refreshing Mint Chutney Pesto. This recipe is perfect for a healthy, flavorful meal and is both vegan and gluten-free.

Ingredients

For the Cauliflower Steaks:

- 1 large cauliflower, cut into thick steaks

- 1 cup plain yogurt

- 2 tablespoons tandoori masala

- 1 tablespoon lemon juice

- Salt, to taste

- 1 tablespoon olive oil (for grilling or roasting)

For the Mint Chutney Pesto:

- 1 cup fresh mint leaves

- 1/2 cup fresh cilantro leaves

- 1/4 cup cashews

- 1 green chili (adjust to taste)

- 2 cloves garlic

- 2 tablespoons lemon juice

- 1/4 cup olive oil

- Salt, to taste

Instructions

In a large bowl, combine the yogurt, tandoori masala, lemon juice, and salt. Add the cauliflower steaks and coat them well with the marinade. Let it marinate for at least 30 minutes, or overnight for best results.

Preheat your grill or oven to 400°F (200°C). If grilling, brush the cauliflower steaks with olive oil and grill each side for 5-7 minutes until charred and cooked through. If roasting, place the marinated steaks on a baking sheet lined with parchment paper. Drizzle with olive oil and roast for 25-30 minutes, flipping halfway, until golden brown and tender.

In a food processor, combine the mint leaves, cilantro leaves, cashews, green chili, garlic, lemon juice, and salt. While blending, slowly add the olive oil until you get a smooth pesto consistency.

Place the grilled or roasted cauliflower steaks on a serving platter. Generously top each steak with the Mint Chutney Pesto. Garnish with additional mint leaves and lemon wedges if desired. Serve hot as a main dish or as a side. Pair with naan or rice for a complete meal.